Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Bisquick original baking |
| \N \N | Mix |
| \N \N | OR 3 cups Master Baking |
| \N \N | Mix (see |
| \N \N | Chapter 04) |
| ¾ cup | Sugar |
| ¼ cup | Olive oil |
| 1 \N | 1/2 teaspoon almond extract |
| 2 \N | Eggs |
| \N \N | OR 3 egg whites |
| 8 ounces | Plain nonfat yogurt |
| 2 cups | Fresh or frozen |
| \N \N | Cranberries, |
| \N \N | Chopped |
| 1 cup | Dried apricots; coarsely |
| \N \N | Chopped |
| ½ cup | Finely chopped almonds or |
| \N \N | Pecans |
| ¼ cup | Orange-flavored liqueur or |
| \N \N | Orange juice |
| \N \N | Yield: 16 servings |
Heat oven to 350°F. Generously grease and flour 12-cup bundt cake pan. Mix baking mix, sugar, oil, almond extract, eggs and yogurt in large bowl. Stir in remaining ingredients. Pour into pan. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely. If desired, frost with mixture of 1 cup powdered sugar, 2 tablespoons orange juice and ½ teaspoon almond extract.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Sep 15, 1998